Optimization of extruded process for bean-based multigrain rice paste

Authors

LIU Shuting, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
WANG Ying, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China; National Coarse Cereals Engineering Research Center, Daqing, Heilongjiang 163319, China; Key Laboratory of Agro-Products Processing and Quality Safety of Heilo
SHEN Yan, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
SUN Yueru, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China
ZUO Zhaohang, College of Food, Heilongjiang Bayi Agricultural University, Daqing, Heilongjiang 163319, China

Abstract

Taking bean dregs as the main raw material, compounding miscellaneous grains and homology of medicine and food to prepare soybean-based multigrain rice paste. The material addition amount, screw speed, and the temperature of the zone III barrel were used as response factors, and the gelatinization degree was the investigation index. On the basis of the single factor experiment, the optimal process conditions for the preparation of bean-based multigrain rice paste by the extrusion-expansion technique were obtained by Design-Expert 8.0.6 design test. The results showed that when the material addition amount was 12.5%, the screw rotation speed was 330 r/min, and the III zone barrel temperature was 160 ℃, the maximum expansion degree was 91.47%. The bean-based multigrain rice prepared under the optimal conditions had a high degree of gelatinization, with fine taste and rich flavor, meanwhile it was not easy to agglomerate.

Publication Date

10-28-2019

First Page

218

Last Page

222

DOI

10.13652/j.issn.1003-5788.2019.10.045

Recommended Citation

Shuting, LIU; Ying, WANG; Yan, SHEN; Yueru, SUN; and Zhaohang, ZUO (2019) "Optimization of extruded process for bean-based multigrain rice paste," Food and Machinery: Vol. 35: Iss. 10, Article 45.
DOI: 10.13652/j.issn.1003-5788.2019.10.045
Available at: https://www.ifoodmm.cn/journal/vol35/iss10/45

References

[1] 谭斌, 谭洪卓, 张晖, 等. 杂粮加工与杂粮加工技术的现状与发展[J]. 粮食加工, 2015, 15(5): 6-10.
[2] NORAJIT K, GU B J, RYU G H. Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice[J]. Food Chemistry, 2011, 129(4): 1 919-1 925.
[3] 刘晓松, 薛红梅, 刘玉美, 等. 杂粮营养健康冲调食品的研究[J]. 粮食科技与经济, 2019, 44(1): 69-73.
[4] 李学琴, 秦礼康, 张秀军. 挤压膨化茯苓复合营养粉冲调性研究及营养评价[J]. 食品与机械, 2018, 34(1): 192-198.
[5] 裴斐, 仲磊, 杨文建, 等. 蛹虫草复合谷物杂粮膨化产品的工艺优化及糊化特性[J]. 食品科学, 2016, 37(24): 47-53.
[6] 李雪帆. 燕麦麸皮杂粮冲调粉的研制[D]. 太谷: 山西农业大学, 2016: 20-22.
[7] 许亚翠. 谷物早餐粉挤压工艺及其冲调性的研究[D]. 无锡: 江南大学, 2013: 10-11.
[8] 张琳, 李建科, 任彩霞, 等. 挤压膨化技术制备脱脂黑豆冲调粉的研究[J]. 食品与机械, 2015, 31(6): 208-211.
[9] 王庆, 张光, 杨春华, 等. 挤压膨化对大米粉糊化度及蛋白质体外消化率的影响[J]. 食品工业科技, 2017, 38(7): 230-234.
[10] 欧阳梦云, 孙子钦, 王燕, 等. 响应面试验优化挤压膨化法制备速食糙米粥工艺[J]. 中国农学通报, 2018, 34(22): 156-164.
[11] 陈子意. 槟榔芋全粉挤压膨化特性的研究[D]. 福州: 福建农林大学, 2015: 10-11.
[12] 郑大朋. 面包糠挤压膨化工艺研究[D]. 福州: 福建农林大学, 2012: 14-15.
[13] 王丽娟, 杨雪飞, 黄毅, 等. 挤压工艺参数对膨化杂粮粉感官品质的影响[J]. 食品科学, 2013, 34(12): 67-70.
[14] 张冬媛, 张名位, 邓媛元, 等. 发芽—挤压膨化—高温α淀粉酶协同处理改善全谷物糙米粉冲调性的工艺优化[J]. 中国粮油学报, 2015, 30(6): 106-112.
[15] 张乾能, 吴斌, 宗力. 微细化莲子淀粉的流变特性研究[J]. 食品科学, 2009, 30(9): 89-94.
[16] 魏再鸿, 周洋, 王丹晖, 等. 双螺杆挤压机参数对挤压工程米吸水指数的影响[J]. 食品科学, 2013, 34(12): 101-102.
[17] 刘骏. 淮山全粉挤压膨化特性的研究[D]. 福州: 福建农林大学, 2015: 15-18.
[18] 张丽颖. 杂粮代餐粉冲调性质的研究[D]. 沈阳: 沈阳农业大学, 2017: 24-27.
[19] 刘宣伯, 张璐, 王丽娟, 等. 燕麦冲调粉速溶性的研究[J]. 农产品加工: 学刊, 2014, 6(12): 15-16, 20.
[20] 刘汶鹏, 解迪, 邹险峰, 等. 挤压膨化对玉米豆粕混合物糊化度及脲酶活性的影响[J]. 粮食与油脂, 2018, 31(2): 76-79.
[21] 宋超洋. 小米速溶粉的制备及其性质研究[D]. 无锡: 江南大学, 2016: 56-58.
[22] 王龙平, 程祖锌, 修茹燕, 等. 响应面优化高抗性淀粉速食粥加工工艺[J]. 食品科技, 2014, 33(7): 141-146.